Chocolate-Mint Holiday Tarts
- 1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)
- 6 tbsp (90 mL) butter (3/4 stick), melted
- 1/4 cup (50 mL) packed brown sugar
- 8 oz (250 g) cream cheese
- 1/2 cup (125 mL) powdered sugar
- 6 drops green food coloring
- 1/2 tsp (2 mL) peppermint extract
- 1/4 cup (50 mL) chocolate sauce, warmed
- Crème de menthe chocolate candy curls (see Cook's Tip)
Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5-8 minutes or until crusts are set and just beginning to brown.
Meanwhile, for filling, place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add powdered sugar, green food coloring and peppermint extract; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).
Carefully remove crusts from tart pans. Pipe filling over crusts; drizzle with sauce and garnish with chocolate curls.
- 6 servings of 1 tart
To make chocolate curls, place crème de menthe chocolate candies on microwavable plate. Microwave, uncovered, on HIGH 5-10 seconds or until slightly softened. Using Vegetable Peeler, peel the thin edge of candy, pulling the blade towards you.
For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.